The Mazzei family has been producing wine since the 11th century in Tuscany. Ser Lapo Mazzei is in fact known for being the first to draw up a document in 1398 for the denomination of “Chianti”; subsequently, in 1435, his niece Madonna Smeralda Mazzei married Piero Agnolo da Fonterutoli and thanks to the union the Castle became part of the family’s heritage. Today the family has even reached the 24th generation of wine producers. Another key figure in the family’s history is Filippo “Philip” Mazzei, a close friend of Washington, Thomas Jefferson and Benjamin Franklin, among others. Today the company is led by Lapo Mazzei, Cavaliere del Lavoro and president of the Chianti Classico Consortium for over 20 years, and his sons Filippo and Francesco.
The grapes are delicately pressed to extract the must, which is fermented in stainless steel vats at a controlled temperature.
After fermentation, the wine is left to rest in 500 liter French oak barrels (30% new) for at least 16 months, which gives it its characteristic complexity and structure. Finally, the wine is bottled and left to mature in the cellar for at least 3 months before being marketed.
Deep ruby color tending towards garnet. On the nose, the typical characteristics of Sangiovese are revealed, with aromas of cherry, raspberry and currant, alongside nuances of gaggiolo, violet and rose petals, as well as light notes of black pepper and cloves, all in a sequence of great elegance. On the palate, it manifests itself with freshness, balance, softness and delicacy, maintaining the right alcohol level and a medium-structured body; the tannins are more pronounced, with a lively acidity and a light saline note. The finish is remarkably persistent and elegant.
It lends itself to pairing with rich and spicy dishes, game, stews, truffles, mature cheeses.